Farmhouse Muscovy Duck in Spiced Fortified Wine

Cheong first did this dish at Neddy’s restaurant after he found a recipe in a cookbook featuring the Four Seasons Restaurant in New York City – but, of course, he changed it.

I recognised that this recipe was based on a famous Portuguese-style Macau dish that came from Chinese inspiration – marinating the duck in Port wine and stuffing it with mushrooms, chestnuts, apples, chicken liver, black fungus and lots of herbs. Be sure to add pieces of pork belly to the stuf